This thick, mild chili topped with traditional cheeseburger fixins makes a great bowlful. This also works great as a dip for tortilla chips. Serve with toasted kaiser rolls on the side or put it all together for a cheeseburger chili Joe.

Playbook:In a large stockpot over medium-high heat, brown the ground beef with the onion. Cook, stirring occasionally until the mixture is coarsely crumbled and no visible pink remains. Drain. Add beef broth, soup, mustard, Worcestershire sauce, salt, pepper, chili powder and cumin. Bring to a boil over medium high heat. Adjust the heat to low and simmer for 30 minutes, stirring occasionally. Add the Velveeta and continue cooking until the cheese has melted. Adjust salt and pepper to taste.

To serve, ladle chili into bowls and top with lettuce, onion, tomatoes and pickles.